PUBLICATIONS

PUBLICATION / SALT:
ENCAPSULATION OF OLEORESINS FOR SALT REDUCTION IN FOOD
Background in our study, oleoresins were explored for their ability to replace the original ground spice and herbs with a standardized taste and aroma, and mask the SALT reduction.

PUBLICATION / SALT:
USE OF MICROENCAPSULATION OF AROMATIC PLANTS AND SPICES as a strategy for SALT reduction for food and cooking.